Authentic Punjabi Mushroom Masala Curry Recipe

About Mushroom Masala Recipe

The Mushroom Masala recipe is a simple yet delicious curry made with earthy white button mushrooms in a spiced onion and tomato gravy.

This gluten-free recipe, like many others, is easy to prepare. You only need to do some prep work, such as making the onion paste and tomato puree, to create this tasty curry with fresh button mushrooms.

Both the onion paste and tomato puree can be easily made in a good blender or mixer-grinder. Once you have them ready, making this Mushroom Curry with Punjabi flavors becomes a breeze.

Mushrooms are packed with protein and Vitamin D, but many people have an aversion to them. With this Punjabi-style Mushroom Curry, I hope some of you will develop a liking for mushrooms.

The caramelized onion paste adds a deeper, richer flavor to the gravy. I also incorporate some fresh yogurt, which gives the gravy a creamy texture and a burst of flavor.

You can use any neutral-flavored oil to make this Mushroom Curry. Additionally, a variety of whole spices like cumin seeds, Indian bay leaf (tej patta), cinnamon, green cardamom, cloves, mace, and black cardamom (optional) are included.

Along with these spices, basic ground spices such as turmeric powder, red chili powder, coriander powder, and garam masala powder are added to this Mushroom Masala recipe. A touch of crushed dried fenugreek leaves at the end enhances the flavor beautifully.

This Punjabi-style Mushroom Curry does not contain nuts like cashews or almonds, so the gravy remains light and flavorful, perfect for pouring over steamed rice. It also pairs well with soft dinner rolls (pav), roti, or paratha.

Often, I use this Mushroom Masala gravy base with slight modifications to create other vegetable or paneer bhuna masalas. For another protein-rich curry, you can check out the Soya Chunks Curry and Soya Chaap Recipe that I prepare on special occasions.

Before you begin making this recipe, ensure you rinse and clean the mushrooms thoroughly with water, as they can retain a lot of dirt. It is essential to clean them well, wipe them dry, and then use them for this or any other recipe.

How to Make Mushroom Masala

Preparation

1. Rinse or wipe dry 200 to 250 grams of mushrooms. Slice off a bit of the base stalk, then slice or chop them and set aside.




2. In a grinder or blender, combine ¾ to 1 cup of chopped onions, 1 teaspoon of chopped ginger, and 1 teaspoon of chopped garlic.




3. Grind to a smooth and fine paste without adding any water.




4. Remove the paste with a spoon or spatula into a bowl and set aside.




5. In the same jar, add ½ cup tightly packed chopped tomatoes and make a smooth puree without adding water. Set aside.




6. Whisk 4 tablespoons of fresh yogurt until smooth and set aside.

Make Onion Tomato Masala

1. Heat 3 tablespoons of oil in a pan and add the following whole spices:
   • ½ teaspoon cumin seeds
   • 2 small or 1 medium to large tej patta
   • ½ inch cinnamon
   • 1 black cardamom
   • 2 green cardamoms
   • 3 cloves
   • 1 single strand of mace
2. Sauté the spices for a few seconds until they become fragrant.




3. Lower the heat, and add the prepared onion paste.




4. Mix the onion paste with the oil. If the paste splutters, cover the pan with a lid, allowing for some space for the steam to escape.
5. On low to medium heat, stirring often, continue to sauté until the onion paste starts reducing.
6. Stir and sauté until the onion paste becomes golden and caramelized. This process may take some time, so to speed it up, add a pinch of salt.




7. Now, add the prepared tomato puree and combine well.
8. Add the spice powders:
   • ¼ teaspoon turmeric powder
   • ½ teaspoon red chili powder (or cayenne pepper)
   • 1 teaspoon coriander powder
9. Stirring often, sauté until you see oil releasing from the sides of the onion-tomato masala. The masala paste will also thicken and become glossy.

Add Mushrooms

1. Add the sliced or chopped white button mushrooms.




2. Lower the heat and add the beaten yogurt. Beat the yogurt separately in a bowl before adding it. If you add yogurt without whisking, it can curdle or become grainy.
3. As soon as you add yogurt, mix very well.
4. Simmer on low to medium heat for 2 to 3 minutes.
5. Add ¾ cup of water or as needed. You can adjust the amount of water based on your preferred consistency.




6. Season with salt as needed.




7. Stir and mix very well.




8. Cover the pan with a lid.




9. On low to medium heat, simmer the Mushroom Curry for 18 to 20 minutes or until the mushrooms are cooked and the curry has thickened slightly. You should see some oil specks on top.




10. Lastly, add ¼ teaspoon garam masala powder and ½ teaspoon crushed dried fenugreek leaves (kasuri methi). Stir the gravy well.

For added richness, you can stir in 1 to 2 tablespoons of heavy cream at this step.




11. Finally, add 2 tablespoons of chopped coriander leaves and mix.




12. Serve Mushroom Masala hot or warm.

Serving & Storage Suggestions

If desired, garnish the Mushroom Curry with some coriander leaves before serving. Enjoy it with steamed rice, jeera rice, or pulao. It also pairs wonderfully as a side gravy dish with Dum Biryani or can be relished with roti, paratha, butter naan, bread, or dinner rolls (pav). In the photo, it is served with a fragrant Capsicum Rice.

Leftover Mushroom Masala can be refrigerated for up to a day. Simply warm the gravy in a pan before serving. If the gravy has thickened too much, add a few tablespoons of water to adjust the consistency.

Expert Tips

• Mushrooms: Good alternatives for button mushrooms include shiitake and cremini mushrooms.
• Cooking Mushrooms: I directly cooked the mushrooms in the curry. If you prefer, sauté the mushrooms separately in oil and add them later to the gravy.
• Tomatoes: You can use fresh tomato puree or a pre-packaged one. Alternatively, substitute with ½ cup of crushed canned tomatoes.
• Vegetables: Increase the nutritional value by adding ½ to 1 cup of other vegetables like green peas, carrots, broccoli, cauliflower, and bell pepper.
• Black Cardamom: If unavailable, you can skip it, but it adds a smoky flavor to the dish.
• Yogurt: Use whole milk yogurt to prevent splitting during cooking; avoid low-fat or toned milk yogurt.

FAQs